• The Starbuck mill and micro bakery operation has come ‘Full Circle’

By Kris Goracke

Reporter

In the heart of Starbuck, Minnesota, Full Circle Farm has blossomed into a thriving farm-to-table business, embodying its name in every sense. Owned by Roscoe Fowler and Jenny Bredeken, this mill and micro bakery operation has come full circle in more ways than one.

It all began in 2013 when Jenny, a Starbuck native, met Roscoe in Honolulu. Roscoe’s casual interest in sourdough baking quickly grew into a passion. By 2019, the couple had launched Roscoe’s Sourdough, which gained significant traction and even caught the attention of Forbes Magazine.

In 2023, Jenny and Roscoe decided to return to Jenny’s family farm near Starbuck, marking the birth of their daughter Poppy and becoming the fifth generation to work the land. This move allowed them to fully realize their vision of a farm, mill, and micro bakery all in one location.

Jenny’s father, Jay Bredeken, has been instrumental in the farm’s legacy. Jenny reflects on their decision to return to the farm, saying, “We care deeply about the farm’s future and agriculture in general. The average age of American farmers is over 60. Once my dad retires, no one in my family is interested in continuing the farming legacy.” She continues passionately: “As the next in line after many generations of farmers, I see this as the biggest opportunity of our lifetime.” 

For them, it’s not just about selling bread; it’s about securing “the future of our farm.”

Growing operation

As their business grew, so did their operations.  Full Circle Farm’s baking began in Jenny and Roscoe’s home kitchen under a Cottage Law License. However, with increasing demand for their bread, they transitioned to a commercial kitchen, allowing them to scale up production while keeping a smaller operation at home. This gradual expansion hasn’t changed the love and care they put into every loaf. Their baking process is a thoughtful routine: Tuesdays are spent mixing and shaping dough, which gets to rise overnight, while Wednesdays are dedicated to baking, with deliveries on Thursdays.

Reflecting on their journey, Jenny says, “The love we feel on this journey fills my heart. Seeing our bread on store shelves brought tears and gratitude to my eyes. It’s hard to explain, but it’s a full-body feeling that we’re on the right track.”

At Full Circle Farm, Jenny and Roscoe are passionate about bringing people back to the roots of real bread. Every loaf is made with wheat grown on their family farm, stone-milled fresh before mixing it into the dough. This ensures the flour is at peak freshness, flavor, and nutrition. Jenny explains, “Think about the difference between pre-ground coffee and freshly ground beans—the aroma, the depth of flavor, the overall experience. Flour is no different. As soon as wheat is milled, it loses its nutritional value and flavor. Commercial flours are often stripped of their bran and germ—the most nutrient-rich parts of the grain—to extend shelf life. We believe in keeping flour whole and pure, just as nature intended. By milling fresh, we preserve the full spectrum of nutrients, natural oils, and complex flavors that nourish our bread. You can find the “milled date” right on their packaging.”

Their breads are made using traditional sourdough fermentation—no commercial yeast, no shortcuts. This slow, natural process enhances the flavor and texture of their bread while making it easier to digest. Sourdough fermentation helps break down phytic acid, making nutrients more bioavailable and contributing to a lower glycemic impact than conventional bread.

Full Circle Farm offers a range of products that showcase their commitment to sustainability and quality:

1. Sourdough Bread: Using grains grown on their farm, they produce various sourdough loaves, including:

•Classic Sourdough

•Legacy Whole Wheat Sourdough

•Spent Grain Sourdough

•Sea Salt Sourdough Focaccia

•Kalamata Olive and Garlic Sourdough Focaccia

2. Fresh-Milled Flours: They mill their flours to order, offering:

•Hard Red Wheat

•Winter Rye

•Wheat berries

3. Sour Dough Pizza Crust:  Freshly milled from wheat grown on the farm that is naturally leavened.

Transition form home baking 

to commercial production

The transition from home baking to commercial production came with its challenges. Jenny reflects, “Growing pains. We knew we had outgrown the cottage license and needed a bigger space. The transition was challenging.” However, she expresses gratitude for community support: “At many places we delivered to, people were already grabbing sourdough off the shelves as we were loading them. We can’t thank you enough.”

Roscoe offers a different perspective: “The easiest part has been the growing pains because baking is baking—it’s just a matter of scaling the process. Whether it’s 5 or 100 loaves, the steps still need to be followed.”

Jenny is excited about this growth: “I feel we’ve turned a corner. We need a walk-in cooler to store our proofing loaves—something we haven’t needed since leaving Honolulu. Imagining our growth here feels limitless. The farm is the foundation of everything we’re doing, and it’s about so much more than ‘selling bread.”

Where is the bread available

As they expand their reach, they have partnered with numerous local businesses to bring their artisanal bread and fresh-milled flour to a wider audience.  Their partners include:

•Pomme de Terre Foods in Morris

•The Neon Loon in Starbuck

•Minnewaska House Brewing Co + Grill, Glenwood

•MN Olive Oil Company, Glenwood

•Minnewaska Meats, Glenwood

•La FERME, Alexandria

•Grain Bin, Alexandria

•MN Nice Juicery in Alexandria

•Kadejan Market on the Pope/Douglas County line

•Market On Main, Osakis

•Jenniges Meat Processing, Brooten

•Rolling Forks Vineyards, Glenwood

•Fabulous Finds / REAL FOOD HUB, Willmar

•Mother’s Cupboard Remedy Bar and Market in New London

Collaboration with Minnewaska House Brewery

One notable collaboration is with Minnewaska House Brewery, where they create a unique Spent Grain Sourdough Loaf. This partnership reduces waste by repurposing brewing byproducts, adding a distinctive malty and nutty flavor to the bread while enhancing its nutritional profile.

The couple’s vision extends beyond just selling bread; they aim to create authentic farm-to-table experiences for their customers. Last August, they partnered with Matt and Amber Jensen from La Ferme at the Crowded Table to offer a unique Farm-to-Table dinner. They plan to repeat this experience this August by expanding it to include both dinner and next-day brunch.

Full Circle Farm’s success story is a testament to the growing demand for locally sourced high-quality baked goods and flours.  By controlling every step of the process – from planting seeds to milling flour and baking bread – Roscoe and Jenny have created a unique farm-to-table experience. As they approach the 2025 small grain growing season, Full Circle Farm continues to innovate and grow, offering larger bags of fresh-milled flour and developing new seasonal bread varieties. Since establishing its micro-bakery in Starbuck, Full Circle Farm has built a loyal customer base, earning over 70 five-star reviews on its website at www.fullcirclefarmmn.com.